For a long time I have been in search of the perfect fried chicken recipe - one that I would definitely not screw up. As silly as it sounds, though I have been cooking almost all of my life, I have never been good at cooking meat, and have almost always been horrible at frying things. This recipe seemed almost too easy, and I never expected the end result: juicy, lightly browned chicken with a crunch. Please do not let the marinading of the meat be a deterrent as it is so worth it in the end.
Ingredients
2 pounds chicken pieces (breasts, legs and thighs)
3 cups buttermilk
Kosher salt and freshly ground black pepper
4 eggs, beaten
3 cups all-purpose flour
4 cups vegetable shortening, for frying
Put the chicken in a shallow container, and pour the buttermilk on top (make sure the skin side of the chicken is facing down). Cover with plastic wrap, and let sit in the refrigerator for 6 hours or over night - mine was in there for 4 hours). After the chicken has marinaded, remove from the buttermilk and season both sides with salt and pepper.
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| Soaking in buttermilk |
Then, dredge the pieces of chicken in the flour, egg, then flour again and fry in a skillet for two minutes on each side. After both sides are a light brown, put in a pan and bake for 15 minutes (mine took 20) at 375 degrees.
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| Season and cover with flour |
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| Fry for 2 minutes on a side |
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| After flour/egg coating and frying, bake in a pan |
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| Enjoy! |
Join Krystal for another fabulous recipe tomorrow at
www.magicaldismom.com
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